Mince and Tatties

Ingredients

1 500g JW Galloway Scotch Beef Mince
1 large onion finely chopped
2 medium carrots peeled and chopped into small dices
2 tbsp vegetable oil
2 cloves garlic crushed
2 tsp tomato purée
Salt and pepper to taste
2 tbsp Worchester sauce
a few slashes of gravy browning to colour
500ml of good quality beef stock
1.2 kg peeled potatoes
40gr butter
30ml milk/double cream

Directions

Warm a thick based sauce pan on heat. Add the oil and heat again. Add mince and cook until caramelised and nicely brown, this will only take 4-5 minutes. Add onion and cook for further 2 minutes. Add diced carrot and garlic and cook for further 2 minutes. Add salt and pepper and tomato puree. Cook for 1 minute. Add the Worchester sauce and the stock and bring to boil. Turn down the heat to simmer and place the lid on. Cook for 40-50 minutes until the mince has no resistance.
If the mince is very liquid remove the lid and turn the heat up to reduce the sauce to required thickness. 

In this time, cut the peeled potatoes into equal sizes (roast potato size) and place them in a saucepan. Cover them with cold water and add salt, Bring to boil and then turn down to simmer. Cook until soft. Drain into a colander and allow to steam dry for 5 minutes. Mash potatoes till smooth. Add butter, milk and cream in a microwave and warm them up. Slowly add this mixture to mashed potatoes and thoroughly combine. Finally season potatoes with salt.

Place the mashed potatoes in a shallow bowl along with the mince

Enjoy our Mince and Tatties.